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Lemon Sour Cream Mini Muffins Recipe

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This recipe for Lemon Sour Cream Mini Muffins is from The Wilke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS:
3 egg(s) room temperature
2 tbsp sour cream
2 tbsp salted butter melted, cooled
1/4 cup granulated erythritol
1 tsp almond extract
1 cup almond flour
1 serving Lemon Meringue Keto Chow 46g (or 1 scoop)
2 tsp baking powder
Optional add ins (select one)

2 tsp poppy seeds
1/2 cup bluebberries

Directions:
Directions:
DIRECTIONS:
Preheat the oven to 350 degrees.
Mix together eggs, sour cream, and butter. Add in sweetener and mix well.
Add in the rest of the ingredients and mix until creamy.
Add in poppyseeds or blueberries if desired.
Scoop into greased mini muffin tin or use silicone liners.
Bake at 350 degrees for 15 minutes.

Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
Sarah’s notes:
Freeze-dried blueberries will help with controlling moisture in the muffins if you have those available.

Lemon Muffins Serving Size 1 mini muffin (Makes 20 mini muffins)

Amount per Serving:

Calories 62.6

Fat 5 g

Carbohydrates 4.6 g

Fiber 1

Protein 3,4 g

 

 

 

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